THE FATTY ACID COMPOSITION OF BRAZILIAN FISHERY BY-PRODUCTS.

The total lipids and their fatty acid composition were evaluated in different by-products from fish processing plants in the state of santa catarina, brazil. By-products from Katsuwonus pelamis, Thunnus albacares, Sardina pilchardus, Sardinella brasiliensis, Ophistonema oglinum, Harengula clupeola, Micropogonias furnieri, Cysnoscion leiarchus and toasted fish meal were evaluated. The highest levels of lipids (dry matter) were found in K. pelamis and O. oglinum, while by-products from K. pelamis, S. brasiliensis and S. pilchardus had the highest concentrations of polyunsaturated fatty acids (PUFAs). Many by-products from industrial fish processing are potential sources of PUFAs. [ABSTRACT FROM AUTHOR]